Preheat oven to 400 degrees F (200 degrees C).
Place Copper River Sockeye Salmon (1 pound) on a baking sheet.
In a bowl, combine Paprika (1 teaspoon), Ground Cumin (1 tablespoon), Cayenne Pepper (1/4 teaspoon), and Salt and Pepper (to taste).
Pour Olive Oil (1 tablespoon), Orange Juice (1 tablespoon), and Lime Juice (1 tablespoon) over the sockeye.
Next, rub the cumin mixture on top and place the baking sheet into the oven for 12 minutes. Remove and allow the sockeye to cool.
In a bowl, combine Mexican Crema (1 cup), Lime (1), and Lime Juice (2 teaspoon). Place bowl in the fridge to set for at least 30 minutes to allow for the flavors to blend.
To serve, take some of the sockeye and place it into a Flour Tortilla (to taste) and top with the crema, Napa Cabbage (to taste), Jalapeño Pepper (to taste), Guacamole (to taste), or whatever toppings you desire!